Citrusy fresh and herbaceous, particularly caraway from the Kummel, with tequila providing the backbone.
An aromatic, dry blend. Modern bartending convention would suggest that this drink should be stirred. However, it's much better shaken. Go easy with the
Pisco (and Peruvian bitters) add a distinctive south American touch to this summery drink. Ripe grape notes emerge and add to the drink's citrussy fruitiness.
Bready genever and zesty orange curaçao dried, lengthened and flavoured with the cold black tea tannins. Simples by Simon!
It's obvious that this Blood & Sand-like cocktail contains Fernet, it has an almost smoky herbal influence. Maple syrup is an inspired sweetener and flavour
Icewine has fabulously rich concentrated flavours due to being made using grapes frozen on the vine in Canada's harsh and early winters. Thanks to icewine,
With its delicate shade of pink from a splash of raspberry liqueur, this cocktail is feistier than it appears with salty gherkin flavours combining brilliantly
Tart lemon and orange citrus notes are balanced by rich and flavoursome honey with the gin fortifying and adding botanical complexity.
A great aperitif drink which uses bready genever and gentian liqueur as its backbone with spoons of herbal Galliano, genepi and chocolate liqueurs adding
I moved to Wanaka to find my place in the world, my passion and direction. Just as Don Facundo found his calling refining the rum making process, I've
Basically, a bitter orange and clove daiquiri. We found this recipe really sung when we added a splash of water for some extra dilution and half a bar
Richly flavoured and lusciously bittersweet with rye whiskey, bitter porter and sour lemon juice balancing hazelnut liqueur and brown sugar.
A Gin Salad is made like a regular Dry Martini but with three olives and two cocktail onions as garnish. They should be pushed onto the stick in the following
Deliciously silky smooth, indulgent, and decadent. Rich thick and creamy advocaat freshened with dry sherry, zesty lime cordial, and invigorated with champagne.
A hazelnut Vodkatini with a hint of chocolate.
Chocolate cocktail with extra interest thanks to vanilla and cardamom.
Creamy and complex Christmassy cocktail. Fino sherry dries, Scotch whisky provides backbone and character while advocaat adds dairy-like creaminess. Chartreuse
Zesty mandarin orange and espresso coffee served as a tall refreshing cocktail.
A fantastic and very English drink created by a New Yorker. The gin botanicals combine wonderfully with the flavours and tannins of the tea.
Not that far removed from a Sazerac cocktail, this is innovative and great tasting.
Apple, vanilla and a hint of Scotch and cinnamon- reminiscent of the dessert but a good deal drier.
An ostentatious little number.
Basically a long blueberry Daiquiri.
The quantities of gin and vermouth stated in this recipe produce a Dry Martini with a 30:1 ratio of gin to vermouth. A small amount of dilution is achieved
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